Peach Jalapeño Jam

Instructions:

1. In a medium saucepan, combine the peaches, jalapeños, sugar, and lemon juice.
2. Heat over medium, stirring as the peaches begin to release their juices.
3. Bring the mixture to a boil and cook for 10–12 minutes, mashing lightly if you prefer a smoother texture.
4. Stir in the liquid pectin and boil for 1 additional minute.
5. Remove from heat, skim any foam if necessary, and ladle the hot jam into warm, sterilized jars.
6. Seal the jars and allow them to cool until the jam thickens and sets.

Variations

• Add a pinch of cinnamon for warm, cozy depth.
• Stir in a tiny splash of vanilla at the end for enhanced peach richness.
• Replace half the peaches with nectarines for a brighter profile.
• Add a minced habanero if you prefer a much hotter jam.
• Stir in a tablespoon of honey for added silkiness and shine.

Tips

• Use fully ripe peaches for the best flavor and natural sweetness.
• Taste the jalapeños beforehand to gauge their heat level.
• Keep jars warm before filling to promote even setting.
• For thicker jam, cook the peaches a few minutes longer before adding pectin.
• A pinch of salt can subtly enhance both sweetness and heat.